Soup Special of the Day…………Hearty Chicken Soup

April 1, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Hearty Chicken Soup. It’s Comfort Food Heaven with this week recipe of Hearty Chicken Soup. Chicken, Vegetables, Noodles, and Spices join to make one delicious Soup! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Hearty Chicken Soup
This hot and hearty chicken noodle soup will help take the chill off a cold winter’s day.

Recipe Ingredients:
1 tablespoon vegetable oil
2 medium yellow onions, cut into medium dice
1 whole chicken, about 4 pounds, breast removed and split; remaining chicken cut into 2-inch pieces
Kosher salt
2 bay leaves
1 large carrot, peeled and sliced 1/4 inch thick
1 celery stalk, sliced 1/4 inch thick
1/2 teaspoon dried thyme
2 cups (3 ounces) egg noodles
Freshly ground black pepper
1/4 cup minced freshly parsley leaves

Cooking Directions:
1 – Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Sauté until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water (already boiling if you are in a hurry) along with the whole chicken breast, 1 teaspoon salt, and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
2 – Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
3 – Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Sauté until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasoning, adding salt, and pepper, stir in parsley and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/hearty-chicken-soup-recipe.html

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Soup Special of the Day………Santa Fe Chicken Soup

March 25, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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I’ve got a good one for this week’s Soup Special of the Day, Santa Fe Chicken Soup. This one just sounds like a Comfort Food Classic! Made using Chicken Broth, Chicken Breast, Pinto Beans, Mexican Style Corn, Tomatoes, and Rice. The recipe comes from the National Chicken Council and I came across the recipe on the CooksRecipes website (https://www.cooksrecipes.com/index.html). At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Healthy in 2018!

Santa Fe Chicken Soup

Recipe Ingredients:
1 (49-ounce) can chicken broth
1 (10-ounce) package seasoned or unseasoned cooked chicken breast
1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, undrained
1 (10-ounce) can diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 to 3 tablespoons minced fresh cilantro
1 lime, thinly sliced

Cooking Directions:
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime.
Makes 6 servings.

https://www.cooksrecipes.com/soup/santa_fe_chicken_soup_recipe.html

Soup Special of the Day…………….Country Dinner Soup

March 11, 2018 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Country Dinner Soup. It really is a Dinner in a Soup! Using Boneless Pork Shoulder along with Potatoes, Carrots, Celery, Onion Soup Mix, and Seasonings. I cam across this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes so check out the Cooks site for a certain recipe or for recipe ideas. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Country Dinner Soup
This meal-in-a-bowl soup is one that your family will ask for again. Count on it.

Recipe Ingredients:
1 1/2 pounds boneless pork shoulder, cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup thinly sliced carrots
2 medium potatoes, thinly sliced
2 stalks celery, sliced
1 (1-ounce) package onion soup mix
2 tablespoons granulated sugar
Salt and ground black pepper to taste
1 cup water
2 cups (16 ounces) beef broth
1 can (28-ounce) tomatoes, cut up
Dash of hot pepper sauce (like Tabasco)
1/4 teaspoon oregano leaves

Cooking Directions:
1 – In Dutch oven or large skillet with lid, brown pork in oil over medium-high heat.
2 – Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well.
3 – Bring to a boil and lower heat. Cover and simmer 10 minutes.
4 – Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45 to 60 minutes until pork is fork tender.
Makes 4 servings.
https://www.cooksrecipes.com/soup/country_dinner_soup_recipe.html

Soup Special of the Day!……Ten Vegetable Soup

February 25, 2018 at 6:03 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Ten Vegetable Soup. The Ten Vegetables you’ll be using are carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. The recipe makes 10 servings and is 70 calories and 7 net carbs per serving. This is another delicious and healthy recipe from the Diabetic Gourmet Magazine website. Check the Diabetic Gourmet site out for all their many Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

Ten Vegetable Soup
With Ten Vegetable Soup, you combine terrific-tasting and healthy carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. Tossing them all into a pot takes less than 30 minutes. The result is enough to eat for several days — and it also freezes nicely.

Makes 10 servings. Per serving: 1 cup

Ingredients

2 Tbsp. extra virgin olive oil
3 cups chopped green cabbage, quartered and cut crosswise into 1/2-inch strips (or purchase already shredded)
1 cup cauliflower florets, 1-inch pieces
1 medium leek, sliced, use white and 1-inch of light green part
1 small onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 (14.5-oz.) can no salt added diced tomatoes
4 cups low-fat, reduced-sodium chicken or vegetable broth
1 medium yellow-fleshed potato, diced
1/4 cup chopped flat-leaf parsley
1 Tbsp. dried thyme
1 1/2 packed cups Swiss chard or spinach, cut crosswise into 1/2-inch strips
Salt and freshly ground pepper, to taste
Pinch of red pepper flakes or cayenne, optional
Grated Parmesan cheese, optional

Directions

1 – In large Dutch oven or heavy soup pot with tight-fitting cover, heat oil over medium-high heat. Add cabbage, cauliflower, leek, onion, carrot and celery and stir to coat them with oil. Cook until cabbage is limp and onion translucent, 4-5 minutes, stirring occasionally. Cover, reduce heat to medium-low and cook gently until vegetables release their juices, about 8 minutes.
2 – Add tomatoes with their liquid, broth, potato, parsley and thyme. Increase heat to medium-high until liquid boils, then cover, reduce heat, and simmer soup for 10 minutes. Add Swiss chard and simmer for 10 minutes. Season soup to taste with salt and pepper; let sit for 15 minutes before serving. If desired refrigerate for up to 4 days, reheating in covered pot over medium heat. Or divide cooled soup among resealable freezer bags and freeze. This soup keeps in freezer for up to 2 months.

Nutritional Information Per Serving:
70 calories
3 g fat
less than 1 g sat fat
9 g carbohydrates
3 g protein
2 g fiber
253 mg sodium
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

Soup Special of the Day…………Italian Turkey Minestrone Soup

February 18, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

NGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Soup Special of the Day………….OLD-FASHIONED TOMATO SOUP SUNDAY

February 11, 2018 at 6:44 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – OLD-FASHIONED TOMATO SOUP. The Classic Comfort Food, a hot bowl of Tomato Soup. Add a Grilled Cheese and your Dinner is set! This recipe comes from on of my favorite recipe sites, Diabetic Gourmet Magazine (https://diabeticgourmet.com/) The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018!

OLD-FASHIONED TOMATO SOUP
Inhaling the aroma of a steaming bowl of canned tomato soup, while gazing at its velvety orange-red color, recalls for many people comforting childhood memories.

In fact, tomato soup ranks high on the list of American comfort foods. It warms our psyches as much as our bodies, and has the natural sweetness of tomatoes – which are, as everyone by now knows, a fruit……….

OLD-FASHIONED TOMATO SOUP
Yield: 4 servings

Ingredients

1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. fresh herbs, such as snipped fresh dill, chopped fresh basil or even sprouts! (for garnish, optional)

Directions

1 – Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
2 – Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
3 – Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
4 – Serve the soup hot, sprinkling one-fourth of the fresh herbs over each bowl, if using.

Nutritional Information Per serving (1/4 of recipe):
Calories: 105,
Fat: 3 g,
Carbohydrate: 18 g,
Protein: 3 g,
Dietary Fiber: Less than 1 g,
Sodium: 586
Diabetic Exchanges: 1 Reduced-Fat Milk, 1 Vegetable

https://diabeticgourmet.com/articles/tomato-soup-good-for-body-and-soul/

Soup Special of the Day……….Chicken and Mushroom Soup

February 4, 2018 at 6:23 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chicken and Mushroom Soup. Shredded Chicken, Mushrooms, Sherry, and Sesame Oil help make up this week’s recipe. It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018!

Chicken and Mushroom Soup
A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.

Recipe Ingredients:
2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley

Cooking Directions:
1 – In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
2 – Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
Makes 3 servings.
https://www.cooksrecipes.com/soup/chicken_and_mushroom_soup_recipe.html

Soup Special of the Day…….Bacon, Potato and Bell Pepper Chowder

December 31, 2017 at 6:24 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bacon, Potato and Bell Pepper Chowder. Bacon, Red Potatoes, and Bell Pepper make up this healthy Chowder! It’s from the CooksRecipes website which has a fantastic selection of recipes to please any taste. Enjoy and Healthy in 2018! http://www.cooksrecipes.com/index.html

Bacon, Potato and Bell Pepper Chowder
Hot and hearty creamy bacon, potato and bell pepper chowder.

Recipe Ingredients:
4 slices of lean bacon, chopped coarse
1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalapeño, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Cooking Directions:
1 – In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
2 – Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeño, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
3 – Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
4 – Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.

Makes 2 servings.
http://www.cooksrecipes.com/soup/bacon-potato-and-bell-pepper-chowder-recipe.html

Soup Special of the Day…….HEARTY MUSHROOM SOUP

December 24, 2017 at 6:16 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – HEARTY MUSHROOM SOUP. Made with Mushrooms, Bacon, Potatoes, Heavy Cream, and more! It’s Hearty and Diabetic Friendly! You can find this recipe at one of my favorite recipe sites, the Diabetic Gourmet Magazine. If your looking for a great selection of Diabetic Friendly Recipes you have to check their site out! Plus you’ll find tips and info on Managing Diabetes and Diabetes News. So check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

HEARTY MUSHROOM SOUP

Ingredients

1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 6 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams
https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-soup

Soup Special of the Day………Cremini Mushroom and Roasted Garlic Rice Soup

December 17, 2017 at 7:04 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Cremini Mushroom and Roasted Garlic Rice Soup. I came across the recipe at the CooksRecipes website. Rich and Creamy Soup served with Crusty Bread and Salad. The perfect Soup and Meal for a Winter’s Day! Again you can find this recipe at the CooksRecipes website. Check out and see all the delicious and healthy recipes at the Cooks site. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cremini Mushroom and Roasted Garlic Rice Soup
Rich and velvety this soup can be served in tumblers, mugs or traditional soup bowls with crusty bread sticks and a colorful salad.

Recipe Ingredients:
1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati brown rice – divided use
1 (6.5-ounce) container garlic and herbs spreadable cheese
2 (14-ounce) cans roasted garlic seasoned chicken broth – divided use
2 cups water, additional if desired
8 slices smoked bacon, cooked and chopped for garnish
Salt and ground black pepper to taste

Cooking Directions:
1 – Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly.
2 – In food processor or blender, combine mushroom mixture, 1 1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped, but not puréed and mixture is thoroughly combined.
3 – Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat for five minutes.
4 – Add salt and pepper to soup to taste.
5 – To serve, ladle soup into bowls; sprinkle with crumbled bacon.
Makes 6 to 8 servings.

Tip: Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.

http://www.cooksrecipes.com/soup/cremini_mushroom_&_roasted_garlic_rice_soup_recipe.html

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